Three Blue Ducks' raw fish, buttermilk, ginger, rhubarb and fennel

AT A GLANCE

Serves 6 - 8 people

20 min preparation

5 min cooking ((plus pickling rhubarb overnight and cooling))

"Raw fish is an excellent hot weather entrée," says Darren
Robertson. "We've used flame-tail snapper, but use whatever is best
at the market on the day. Snapper and kingfish are always great
options." Start this recipe a day ahead to pickle the rhubarb.

For pickled rhubarb, stir vinegar, sugar, star anise and 100ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil. Remove from heat and cool (15-20 minutes). Add rhubarb and chilli and refrigerate for at least 24 hours to pickle.

02

Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste.

03

Thinly slice the fish across the grain with a very sharp knife, then combine in a bowl with cucumber and a little buttermilk dressing. Toss to coat, then arrange on a serving plate, scatter with pickled rhubarb and fennel flowers or pollen, drizzle with extra buttermilk dressing and extra-virgin olive oil, and serve.